Aubergines and Seitan


This recipe is just an excuse to show you a variety of aubergines I had never seen; plus, is a quick recipe, low fat, and tasty!

for the aubergines
2  striated aubergines
2 cloves of garlic
1 tablespoon of extra virgin olive oil
for the seitan:
2 slices of seitan
1 shallot
shoyu or tamari sauce

Get your aubergines: I came across these, which, as I already said I had never seen

I think they’re striated aubergines originated from Spain, but also grown in Italy, if someone knows more, please add details!
I washed and cut them into small pieces:

I chopped the garlic and fried it with a tablespoon of oil, then I added the aubergines, I fried them a bit and then I lowered the heat to the lowest, covered with a lid, and let it stew until they get nice and tender. Once done, I added the chopped parsley.
I accompanied them with some simple seitan, cooked in another frying pan: I chopped the shallot and fried it (actually, I stewed it with a bit of water and oil), add the seitan, cut into pieces, and after frying it a bit I added soy sauce. I poured aubergines and seitan in a plate and scoffed! Have a nice Sunday everybody!

Chef: Pippi from VeganBlog

  1. ken 2 July 2011 at 20:53

    hi there, don’t know this kind of eggplants, but your dish looks fantastic…seitan goes perfectly with eggplants

  2. saffron 3 July 2011 at 20:17

    never saw these aubergines maybe they “live” in the continent, or anyway in South Europe, i.e. Spain and Italy as you said.
    your dish is great i agree with Ken, seitan and aubergines go wonderfully together

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